Made with white pumpkin, taro and blackeyed peas simmered in coconut milk, Kerala Olan is a classic Onam Sadya dish.
- 1/4 cup Blackeyed peas
- 200 gms Ash gourd, diced
- 200 gms Colocasia, diced
- 2+1 tbsp coconut oil
- 2–3 sprigs of curry leaves
- 3 green chilies, slit
- 1 cup second Coconut milk
- 1/4 cup first Coconut milk
- Soak the blackeyed peas for a couple of hours.
- Wash and cook in a pressure cooker for up to 3 whistles in just enough water and salt. Strain and keep aside.
- Pressure cook diced winter melon/ash gourd and diced taro/colocasia for up to two whistles.
- Heat coconut oil in a pan and add curry leaves and slit green chilies.
- Add cooked ash gourd and taro and saute for a couple of minutes.
- Season well and add the second coconut milk. Let it simmer for about ten minutes.
- Add cooked blackeyed peas and mix well.
- Add first coconut milk, mix and remove from heat after about a minute.
- Pour a tbsp of coconut oil on top of the curry for added flavor.
One can boil the blackeyed peas with ash gourd and taro. But this results in a brown curry whereas a classic Kerala Olan is white in color. For this same reason, we boil the peas separately at first and do not even use water in which the peas is boiled.
- Category: Side Dish
- Cuisine: Kerala